Serves: 2

This is an absolutely wonderful way to prepare chicken breast in such a favourful way, ready for pairing with rice maybe some Asian greens.

Make the masterstock the nighr before and it’s set and forget.

And the ginger and spring onion oil? So simple, so beautiful.

For a casual, Asian feast (is casual and feast mutually exclusive?), this is a must.

Our boys kept taking leftovers from the fridge all the next day, a sure sign you’ve nailed it.

Ingredients

Faster Master (Stock) – 2 litres

1 1/2 ltrs quality white chicken stock
250ml dark soy sauce (or substitute light soy sauce if you prefer)
250ml Shaoxing wine
4 cloves garlic, unpeeled but bruised
1 small brown onion, peeled and roughly chopped
5 thick slices, ginger, unpeeled
1 cinnamon quill
3 star anise
1/2 tsp fennel seeds
1/2 tsp black peppercorns
1/2 c caster sugar

Chicken

2 ltrs Faster Master
2 chicken breasts, skinless
A handful of coriander to serve
Cooked rice to serve
Steamed greens to serve

Ginger & Spring Onion Oil

2 tbsp grated ginger
4 medium spring onions, white and light green parts, trimmed and thinly sliced
1/2 tsp sea salt
3 tbsp peanut oil

Method

Faster Master (Stock)

1. Place all the ingredients in a large saucepan and simmer for 30 minutes. Allow to cool, then strain out all the solids.
2. When you use this liquid for poaching meat or fish, bring it to the boil for a minute or two after you have removed the meat or fish to kill bacteria, strain it, allow to cool, transfer to a freezer-proof container and freeze until you need to use it again.

Chicken and Ginger & Spring Onion Oil

1. Bring the Faster Master to a simmer in a medium-sized saucepan. Remove from the heat, add the chicken breasts and cover tightly. Allow to stand for 10 minutes and test the internal temperature, and either continuing poaching (possibly over a low heat depending on where you are in cooking terms) or rest for 2 minutes.
2. Pound the ginger, spring onion and salt in a heatproof mortar to a rough paste. Heat the oil in a pan over a high heat until smoking hot, then pour onto the mixture. Once the sizzling stops, mix the sauce and allow to stand until ready to serve.
3. Slice the chicken, scatter with coriander and serve with the ginger and spring onion oil, rice and greens.